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Photo Credit: Elizabeth Newman

Shrimp And Sausage Cioppino

by Giada De Laurentiis
(3 reviews)
Prep Time
10 minutes
Cook Time
25 minutes
Photo Credit: Elizabeth Newman

Shrimp And Sausage Cioppino

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Cioppino is a classic Italian-American dish, famous for originating in San Francisco - which is why it always goes perfectly with crusty sourdough bread!

This is my super easy version featuring shrimp and Italian turkey sausage. What I love about this recipe, and Cioppino in general, is how customizable it is. You can scale back on shrimp and add clams, lobster, mussels, cod, scallops... You can really make it your own! 

I love the addition of Italian turkey sausage, because it just adds so much flavor to the broth. Pork sausage works great, too.

Shrimp And Sausage Cioppino

Shrimp And Sausage Cioppino


Main Course

Prep Time

10 minutes

Cook Time

25 minutes




Giada De Laurentiis

Image of Shrimp And Sausage Cioppino


  • 1/4 cup extra-virgin olive oil
  • 1 large fennel bulb (trimmed and chopped into 1/2-inch pieces)
  • 4 cloves garlic (peeled and smashed)
  • 1 large or 2 small shallots (chopped)
  • 1/2 teaspoon kosher salt (plus 1/2 teaspoon)
  • 1/4 teaspoon freshly ground black pepper (plus 1/4 teaspoon)
  • 1 pound spicy Italian turkey sausage links (casings removed)
  • 2 cups white wine (such as Pinot Grigio)
  • 1/4 cup tomato paste
  • 3 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 pound large shrimp (peeled and deveined)
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 cup fresh basil leaves (chopped)
  • 1 tablespoon chopped fresh thyme leaves
  • Serving suggestion: crusty sourdough bread.


  1. In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
  2. Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.



per serving
Amount/Serving % Daily Value
15 grams
50 grams
26 grams
Saturated Fat
5 grams
371 milligrams
2065 milligrams
3 grams
4 grams
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2 reviews & comments

  • Author's avatar image
    Julie Wright Costa - Jun 09

    This recipe is a winner! We used spicy Italian pork sausage (couldn't find a turkey version) and it turned out fabulously! Thanks for the inspiration, Giada – we will be making this again. :)

  • Author's avatar image
    Vicki Menard - Jun 09

    Awesome recipe! I made it for Christmas Eve and we loved it. I made a few changes: mixed mild and hot turkey Italian sausage; used seafood stock instead of chicken stock; and along with the shrimp added anchovies, clams, and swordfish. It turned out great!

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